Lemon is one of my all time favorite flavors to cook and bake with. These little lemon delights from Hungry Bear Restaurant are too cute with full tart, citrus flavor adorned with a chocolate bumblebee. Enjoy!   Lemon Bumblebee Cupcakes   Makes 16 cupcakes Cupcakes One box of lemon cake Lemon Curd 1 tsp powdered gelatin 1 tbs cold water 3/4 c lemon juice 3/4 c sugar, divided 3 large eggs 3 large egg yolks 1 tbs unsalted butter *Note if you don’t feel up to the challenge of making your own lemon curd, you can always buy it from your local supermarket. Making the lemon curd is the most difficult and time consuming part of this recipe. Honey Lemon Frosting 3/4 cup lemon curd 1 tsp honey 1 cup heavy cream Chocolate Bumblebees 32 chocolate chips 1 small tube yellow writing icing For Cupcakes Make the lemon cupcakes according to the box directions. For Lemon Curd In a small bowl with the cold water, spinkle in the gelatin. In a small saucepan over med-high heat combine the lemon juice and 1/2 cup of sugar. Then bring to a simmer. The eggs, egg yolks and rest of the sugar mix together in another bowl. Pour one quarter of the warm lemon-sugar mixture into the bowl of the egg mixture. Make sure you continuously whisk so that the eggs don’t cook/scramble. Then take the rest of the egg mixture (one in the bowl) and pour all of it into the sauce pan of lemon mixture. Continue to cook the mixture, stirring continuously for 2 minutes , until it begins to thicken. Remove the pan from the heat. Add the gelatin mixture and butter and whisk together. Stain the mixture through a fine-mesh sieve into a bowl. Honey Lemon Frosting Stir the honey into a bowl of the lemon curd. In an electric mixer, beat the heavy cream on high until stiff peaks form. Gentle fold the honey lemon curd into the cream mixture and refrigerate for 2 hours. To Assemble With a teaspoon scoop out a small piece of the center of each cupcake. In a large ziplock bag, put in the lemon curd and cut a small hole at the end corner of the bag. Pipe 2 teaspoons of lemon curd into each cupcake. Place the honey lemon frosting into another large ziplock bag. Cut a medium sized hole at the end corner of the bag. Pipe the frosting over the cupcakes. To make the bee on top, place put two chocolate chips,flat side touching onto the cupcake. You want to look like a diamond shape. Use yellow icing to pipe three lines to make the bee’s back. Refrigerate until ready to serve.     Recipe adapted from Kitchen Magic with Mickey